Ingredients
- 9-inch double pie crust, unbaked
- 6 cups fresh blackberries
- 1 cup sugar
- ¼ cup cornstarch
- 1 cup Samuel Adams Boston Lager
- ¼ tsp salt
Method
Preheat oven to 425 degrees. Line an oven-safe glass or metal pie plate with one of the unbaked pie crusts. In a medium pot, stir together four cups of blackberries with the sugar and cornstarch. Add the lager to the berry mixture and stir well to combine. Bring the blackberry mixture to a boil and cook over medium heat until the Boston Lager has reduced and the filling is thick, about 13-15 minutes. Add the remaining two cups of fresh berries and the salt, then stir well to combine. Pour the filling into the prepared bottom pie crust. Cut the second unbaked pie crust into strips and layer on top of the pie, lattice-style. Pinch the bottom and top crusts together anywhere they touch. Place the pie in the oven and bake until the top crust is golden, about 40–50 minutes. Carefully remove from oven and cool on a rack for at least an hour.
